Year 10 Design Technology / Hospitality & Catering Learning Map

Hospitality & Catering

Autumn Term

Understand menu planning

  • Skills levels of dishes
  • Evaluating skills levels
  • Timeplanning
  • Dovetailing
  • Upskilling
  • Allergens
  • Planning for distinction dishes
  • Factors to consider when proposing dishes
  • How dishes address environmental issues
  • How dishes meet customer needs – special dietary requirments

Spring Term

Understand the importance of nutrition when planning menus

  • Functions of nutrients- fats
  • Functions of nutrients- protein
  • Functions of nutrients- carbohydrates
  • Functions of nutrients- vitamins
  • Functions of nutrients- minerals
  • Nutritional needs of specific groups
  • Characteristics of unsatisfactory nutritional intake – too much and too little
  • How cooking changes nutritional value

Summer Term

Be able to cook dishes

  • Mock NEA work (Student led- practice for year 11 non-examined assessment. Brief wil be issued at the start of summer term)

Design Technology

Autumn Term

Investigating skills

  • Pewter casting
  • Design sketching
  • Concrete casting
  • Line bending
  • Shaping wood
  • CAD CAM / fusion 360

Spring Term


  • Lighting design brief
  • User centred design
  • Design ideas
  • Iteration and modelling
  • Manufacture

Summer Term


  • Individual interpretation and development of a design brief